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In Reply to: Re: Wood Fired Brick Oven posted by Richard on July 11, 2011 at 13:56:43:
I've been using Kyrol High Gluten flour for some time now and like it alot, very stable with a 14% protien content. It's bromated so some steer away from it because of the small associated carcinogen risk, bbq is way worse so I don't worry. I get it for 13 bucks for a 50 lb bag at the Con Agra mill 5 blocks from my house, Restaurant Depot has it for about 20 I think. I know the Caputo 00 flour is very popular in bick ovens taking the 800-900 temps better. If you don't alraedy visit the Pizza Making forum, awesome group of folks for breads and pizzas. See link.
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